Learn all about the history of noodles in Korea, including the many different types, regional variations, and preparations; watch a demonstration of noodle-making; and sample a variety of delicious Korean noodle dishes at our “noodle bar” in an evening starring Korean noodles -- guksu or myeon.

Spun or knife-cut; made from buckwheat, acorn, or sweet potato; served hot or cold; and ranging in heat from spicy to mild; Koreans have been savoring tasty noodles for centuries.

Michael Pettid is Professor of Asian and Asian American Studies and Coordinator of Korean Studies at the State University of New York at Binghamton where he teaches courses on Korean literature, culture, and history. In his studies of Korean history, he took a special interest in the food that was eaten, authoring Korean Cuisine: An Illustrated History, a beautifully illustrated historical account of Korean food and its intricate relationship with Korea’s culture.

Dr. Pettid received his Ph.D. in Korean literature from the Department of East Asian Languages and Literatures at the University of Hawaii at Manoa.

Tony Yoo currently works as a freelance chef and instructor for Contemporary Korean Kitchen. Yoo apprenticed in restaurants throughout South Korea before venturing into Japan, Australia, America, and Europe. Classically trained, Chef Yoo began his professional career at the Aqua Restaurant in San Francisco and eventually returned to Korea as a head chef at D6, a contemporary Korean restaurant. During the 2012 London Olympics, he served as an Executive Chef at the Embassy of the Republic of Korea in the United Kingdom, where he created and executed menus for gala dinners and other embassy functions. Chef Yoo was also the mentor chef of “Miracle Project”, a program organized by the Ministry of Agriculture and Forestry to develop food based on rice, and received a commendation for his contribution to national food.

Nancy Christensen Hall is a book producer based in New York City. Her company, The Book Shop, Ltd (www.thebookshopltd.com) develops books for a wide variety of publishers and distributors, including Race Point, the publisher of The World's Best Asian Noodles. This cookbook, which was published last month, is full of delicious, healthy recipes, including some of the best Asian noodle recipes from notable chefs around the world.